I do remember, I think it was Alton Brown, saying a traditional coq au vin was thickened with blood as well.
I imagine back in the day you had to find a tasty use for every bit of things, so I’m sure it can be quite delicious, and I admire their ingenuity, there are other things I’d rather try first instead!
Me neither. I don’t drink blood and I don’t eat it either but it is part of french cuisine.
I do remember, I think it was Alton Brown, saying a traditional coq au vin was thickened with blood as well.
I imagine back in the day you had to find a tasty use for every bit of things, so I’m sure it can be quite delicious, and I admire their ingenuity, there are other things I’d rather try first instead!